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Editor's e-Note
A new study estimated the advanced glycation end product (AGE) content of diets in various countries, examining the link between dietary factors and the risk of developing Alzheimer’s disease. Findings indicated that the higher the cooking temperatures of a food, the higher the AGE content.

Experimenting in mice, researchers found that those consuming a diet high in AGEs, similar to a Western diet, had high levels of AGEs in their brains along with deposits of amyloid-ß, a component of the plaques characteristic of Alzheimer’s disease. They also experienced cognitive and motor ability declines. Mice on a low-AGE diet remained free from similar declines.

In addition to reading our e-newsletter, be sure to visit Today’s Geriatric Medicine’s website at, where you’ll find news and information that’s relevant and reliable. We welcome your feedback at Follow Today’s Geriatric Medicine on Facebook and Twitter, too.

— Barbara Worthington, editor
e-News Exclusive
Study Suggests Role of Dietary Advanced Glycation End Products
in Risk of Alzheimer’s Disease

A new paper published in the Journal of Alzheimer’s Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer’s disease. This study examined the content of advanced glycation end products (AGEs) in national diets and clinical studies and compared total AGEs to Alzheimer's disease rates.

AGEs are a group of compounds that are combinations of sugars and proteins and other large molecules. They can be formed in the body, and there is a large body of literature on AGEs and Alzheimer's disease. However, AGEs are also formed when food is cooked at high temperatures or aged for a long period, such as in hard cheese. AGEs increase the risk of various chronic diseases through several mechanisms including increased inflammation and oxidative stress. They can also bind to the receptor for AGEs (RAGE). RAGE transports beta-amyloid proteins across the blood-brain barrier and contributes to the development of Alzheimer’s disease.

Full story »
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Tech & Tools
By providing a signal to healthy nerves around the knee, WalkJoy replaces the sensation of feet striking the ground that has been lost to peripheral neuropathy. The signal enables the brain to respond as though there is no loss of sensation in the feet. Most patients see benefits within 30 to 50 steps and begin to regain strength after several weeks of increased activity. Each WalkJoy unit contains a small computer and sensors that measure the angle and speed during leg movements. As the foot strikes the ground, WalkJoy provides a vibrating or buzzing sensation to the nerves below the knee. These nerves have a dedicated pathway to the brain and are not affected by peripheral neuropathy. The device’s buzzing sensation replaces the pressure feeling formerly experienced when a patient’s feet struck the ground. Learn more »

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